Classic coq au vin with mushrooms and fresh thyme

• 1.5 kg chicken (thighs and drumsticks recommended)
• 200g pearl onions, peeled
• 250g mushrooms, sliced
• 150g bacon or pancetta, diced
• 2 cloves garlic, minced
• 750ml dry red wine (Burgundy or Pinot Noir)
• 500ml chicken stock
• 30 ml tomato paste
• 1 bay leaf
• 4-5 sprigs fresh thyme
• 30 ml all-purpose flour
• 30 ml butter
• Salt and black pepper to taste

1. Season the chicken pieces generously with salt and pepper. In a large Dutch oven, sauté the bacon until crisp, then remove and set aside.
2. In the same pot, brown the chicken pieces in the bacon fat over medium-high heat until golden on all sides. Remove chicken and set aside.
3. Add the onions and mushrooms to the pot, cooking until lightly browned. Stir in the garlic and cook for 1 minute.
4. Stir in the flour and tomato paste, cooking for 2 minutes to remove the raw flour taste.
5. Slowly pour in the red wine and chicken stock while scraping the bottom of the pot to release the browned bits.
6. Return the chicken and bacon to the pot. Add the bay leaf and half of the fresh thyme.
7. Cover and simmer on low heat for about 40-50 minutes, until the chicken reaches 165°F (74°C), is tender, and the sauce has thickened.
8. Before serving, remove the bay leaf and garnish with the remaining fresh thyme sprigs.

Serve hot over a bed of buttery mashed potatoes, wide egg noodles, or with a crusty French baguette to soak up the rich wine sauce. Pairs beautifully with a glass of the same red wine used in the cooking.